Season: All
Prep time: 15 minutes
Cook time: 20-25 minutes
Moist and delicious and great for a weekend brunch!
Makes 12 muffins
2 cups almond flour Almond Flour
(+/- 3 3/4 cups total flour)
1/4 cup arrowroot starch
1 1/4 cup organic coconut flour
3 tbsp. tapioca flour
1 tsp. psyllium husk, ground to powder
1 tsp. almond extract
1 tsp. vanilla extract
1 tsp. lemon extract
1 tbsp. poppy seeds
1/2 cup sliced almonds
1 tsp. baking soda
3 eggs
1/2 tsp. salt
3/4 cup coconut oil, melted
3/4 cup maple syrup
1/3 cup water
1/2 cup add ins (optional) apples, diced, raisins
Lemon Glaze
1/4 cup fresh lemon juice, for glaze ~ simmer in small pot for 5 minutes, set aside.
1 tsp pure cane sugar, or coconut sugar, for lemon glaze
Preheat 350 & grease muffin pans
Combine dry ingredients and poppy seeds in large bowl. Whisk together eggs, coconut oil, maple syrup, almond extract, vanilla extract and water.
Add flour mixture and mix thoroughly. Stir in add ins if desired.
Put batter in pastry bag and fill greased muffin holders 3’4 full.
Top with sliced Almonds. Bake 20-25 minutes. Let rest on Baking Rack.
Spoon Lemon Glaze onto muffins.
Cooks note: Perfect for a weekend brunch!